Melting Lindt Lindor Brownies; rich, moist, velvety brownies made with creamy Lindt chocolate, and studded with melting orbs of Lindt Lindor truffles.
Hey! Just in case the supermarkets, chocolate shops, card stores and lingerie outlets haven’t reminded you already, Valentine’s Day is coming up.
It’s a horrendously clichéd calendar event with little relevance to anyone, especially those of us who don’t have a significant other to shower with cards and petrol station rose bouquets. Plus we don’t get the day off work or any widespread special confectionary creations. So it’s basically pointless, right?
If you’re as cynical as me, then yes. However, it does make a good excuse to bake these incredibly sexy Melting Lindt Lindor Brownies.
Be these brownies to satisfy your partner’s sweet tooth, to share with co-workers, or just to put a smile on your own face, they are bound to please.
These new Melting Lindt Lindor Brownies are just downright ridiculous. Rich, moist and velvety chocolate brownies, putting store bought or box-mix efforts to shame. They are made with gloriously creamy Lindt chocolate, and studded with melting pools of luxurious Lindt Lindor truffles. Basically, they’re delicious, and you should make them.
While these aren’t the quickest thing you’ll ever make, they’re definitely worth the time. A well-made brownie is an experience in itself. The silky texture, that flaky top, and the unbelievable richness of the chocolate. No cake-like texture, no stale cocoa flavour, and definitely not like a dry mouthful of bad chocolate cake.
A box of chocolates from a corner shop would be nice, but these Melting Lindt Lindor Brownies would be nicer. Just WAIT until you bite into that centre…
Scroll down to find the full recipe to make these Melting Lindt Lindor Brownies.
Melting Lindt Lindor Brownies
Melting Lindt Lindor Brownies; rich, moist, velvety brownies made with creamy Lindt chocolate, and studded with melting orbs of Lindt Lindor truffles.
Notes
BE A MAVERICK: why not try this recipe with some of the flavoured Lindt truffles like the Stracciatella or Strawberries & Cream?
Ingredients
- 150g (5 oz) dark Lindt chocolate
- 100g (3 ½ oz) milk Lindt chocolate
- 220g (14 ½ tbsp) butter
- 65g (½ cup) flour
- 60g (½ cup) cocoa powder
- 250g (1 ¼ cups) caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- 12-18 Lindt truffles (depending on how many brownies you would like to make)
Instructions
- Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
- While the chocolate and butter melt, weigh your flour and cocoa powder into a small bowl.
- In a large bowl, whisk together the eggs, sugar, vanilla and salt until just combined.
- Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and cocoa mixture and gently fold together with a spoon or spatula until just combined.
- Pour the brownie batter into the prepared tin.
- Stud the top with equal rows of Lindt Lindor truffles, one for each brownie! I used 15 truffles.
- Bake for 45-55 minutes - until the brownies are no longer wobbly when the tray is shaken, and they have a nice shiny crackled top.
- Allow to cool for at least 45 minutes before slicing if you can. (This isn't a quick bake, but it's so worth it!)
- Enjoy!
You may also like…
Aero Mint Chocolate Brownies
Terry’s Triple Chocolate Orange Brownies
Ik kan niet wachten om ze te maken
Hi Kelly can you use all milk chocolate Lindt truffles in the brownie mix.?
Hi Jessica, thanks for your comment. I’ve never actually tried it that way to be honest with you.
The truffles have a higher fat content than regular milk chocolate does, which could potentially cause the brownies to be softer or gooier once baked (though that may be what you’re looking for!). Similarly, it’s definitely more expensive to do it that way unless you already have a glut of truffles around.
Ultimately, experimenting can be worth it. The only thing it should really affect is the texture or baking time of the brownies, the taste should be just as good!
I hope that helps. 🙂
Do the truffles sink in?
Hello Ayesha! Thanks for you comment. The truffles sink ever so slightly, but are still suspended in the brownies. They don’t sink all the way to the bottom.
What flour should I use plain or self raising?
Plain flour is best here, you don’t want them to rise 🙂
I KNEW this looked like far too much butter when I was measuring! My brownies are literally swimming in butter and haven’t cooked properly. I should have listened to my gut as I’ve wasted my time and a lot of expensive chocolate on this recipe. Very disappointing.
Hello Sam, I’m very sorry to hear that you didn’t enjoy this recipe and that they did not turn out as you had expected. Was the butter melted smoothly into the chocolate, and which kind of milk/dark chocolate did you use? This recipe follows the same as my other (and other writers’) brownie recipes in its butter quantity so I can assure you that the amount is correct.
As for not cooking properly, were the brownies baked at the time and temperature given? If so, it may be that our ovens are different, which is very possible! I hope you can give this recipe another try, or that if you have any questions, that you drop me a message and we can discuss. Thanks, Kelly.
These looks incredible. Literally drooling thinking about them 😛 Think I’ll try these this week
Thanks! You really should, they’re genuinely my new favourite brownies!